Easy Vegan Fajitas
This vegan fajitas recipe has an incredible smoky taste and is so easy to make you won't ever want to eat them away from home again. New sheet pan option included.
Servings: 4 Servings
Calories: 48kcal
Ingredients
- 1 zucchini cut into coins and then cut in half
- 1 yellow summer squash cut into coins and then cut in half
- 4 large portobello mushrooms (8 medium) gills and steam removed, sliced thin
- 1 red bell pepper sliced into strips
- 1 green pepper
- 1 white onion cut into strips
- 2 jalapeños deveined, seeds removed, sliced into strips
Vegan Fajitas Marinade
- 2 cloves garlic minced
- ½ cup hatch chili sauce or salsa of choice
- ¼ cup fresh lime juice
- 2 Tablespoons chopped cilantro
- 12 whole-grain tortillas corn, flour or gluten-free
Toppings
- 3 cups Romaine Lettuce shredded
- ½ cup cilantro chopped
- 3 limes cut into quarter wednes
- 1 15 ounce can vegan refried beans heated
- ½ cup cashew sour cream
- ½ cup salsa of choice
- ½ cup grape tomatoes cut in halves
- ½ cup guacamole
Instructions
Marinate Vegetables
- Combine ingredients by stirring together in a bowl.
- Cut vegetables into similar sizes and combine them in a refrigerator-safe container with marinade overnight or for a few hours.
Cooking the Fajitas
Grilling
- Preheat the grill to 400 degrees.
- Using a grill basket, place all the marinated vegetables in the base of the basket.
- Leave any remaining marinade in the base of the container to use later.
- Place the grill basket directly on the grill.
- Close the cover and cook for 20 minutes, making sure to open the grill, and toss the vegetables every 5 minutes.
- Return the grilled vegetables to the container with the remaining marinade.
Sheet Pan Option
- Preheat the oven to 375 degrees.
- Prepare a baking sheet with parchment paper or a silicone baking mat.
- Add the vegetables ina single layer on the sheet pan.
- Cook for 10 minutes, flipping the vegetables after 10 minutes.
- Turn the oven to broil (10 or high) for more charred vegetables. Cook for an additional 3 minutes.
Vegan Fajita Toppings
- Guacamole (homemade or store-bought)
- Romaine lettuce
- Sliced tomatoes
- Vegan refried beans
- Tortillas (flour, corn or gluten-free)
- Prepare cashew sour cream in advance or choose store-bought vegan sour cream.
- Serve lime wedges and cilantro as garnish.
Video
Notes
- Cut vegetables the same size so they cook at the same rate.
- Marinate the vegetables overnight if possible for the best results.
- Preheat the grill before placing the grill basket on the grate.
- Save the extra marinade to pour over the vegetables after grilling.
- Prepare toppings and warm the tortillas before grilling the fajita vegetables.
- Serve fajitas on a platter with the tortillas and toppings on the side.
Nutrition
Calories: 48kcal | Carbohydrates: 11g | Protein: 3g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.02g | Trans Fat: 0.003g | Sodium: 117mg | Potassium: 459mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1167IU | Vitamin C: 58mg | Calcium: 27mg | Iron: 1mg